Buttermilk Syrup


I am not a breakfast fan – I never have been.  I know, I know – breakfast is the most important meal of the day but I just don’t get it.  Growing up, my breakfast repertoire consisted of one thing – Chocolate Carnation Instant Breakfast – every morning – that was it.  My sister ate Pop-tarts every morning.   O.K., so we weren’t much into nutrition in the 60′s and 70′s!  (my entire senior year of high school all I ate for lunch every day was a package of Cheetos and a carton of chocolate milk- please don’t tell my mom!)

Then I married a man whose mother would get up every morning (no matter what the time) and fix him a nice, hot breakfast before he would go to school or off to move pipe in the potato fields of Idaho.  Well, he learned really quickly that I didn’t do that.  As a result, my husband has become a great breakfast cook.  Most of the time, if there is a hot breakfast to be found at our house, dad has fixed it.

My kids have learned how to pour a bowl of cold cereal in the morning or grab a bagel and cream cheese.  Now, lest you think I am a terrible mother, I will cook a nice breakfast on Sunday mornings, birthdays, holidays or for the occasional dinner.  I do like breakfast for dinner and I love brunch, I’m just not a big morning breakfast person.

The one time I will eat breakfast though is when we are in Utah visiting our sweet college boys.  They love to have breakfast at a local restaurant called Maglebys.  I go for the syrup – it is amazing!!   Whether you order the french toast or the pancakes – the syrup is the best part.  I have pancakes just so I can have syrup.

I was excited when a friend gave me the recipe for Buttermilk Syrup so this past week I made french toast (from the Barefoot Contessa, I did not use challah bread but just some nice thick sliced bread) and smothered it in syrup!

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Buttermilk Syrup

Yield: 1 1/2 cups


  • 1 cube butter
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 Tbsp. vanilla
  • 1 Tbsp. corn syrup
  • 1/2 tsp. baking soda


  • Bring first five ingredients to a boil
  • Add baking soda
  • Boil 10 seconds and remove from heat immediately to avoid boil over
  • I use a fairly deep, heavy pan.


  1. 1
    jack says:

    1. add vanilla after you take it off the stove
    2. if you will boil it longer (5 minutes or so), it will get a little darker and thicker – and the flavors blend much better.

  2. 2
    Patricia Salisbury says:

    I love this recipe, but every time I make it, the syrup separates as it cools. I want to put it up in Mason jars (for gifts, maybe sell a few), but it just doesn’t look very appealing once it separates. Is there any way to prevent it from separating? I have tried: adding the baking soda at different stages; using real butter, hard margarine, and a blend of both; water-bath processing the sealed jars, and not processing; cooking for more or less time. Nothing seems to help, it always separates. Driving me nuts. Help, please.

    • 2.1
      Leigh Anne says:

      Wish I had a solution for you but I don’t. It is one of the things that is just better eaten fresh and warm. It would make a great gift though. When they reheat it it will be fine but you are right that it doesn’t look too pretty. If you figure something out let me know!

  3. 3
    Melissa says:

    How much is a cube of butter?

  4. 4
    Melinda H says:

    How much does this recipe make?


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